This is my favorite Make & Take project from my Open House – Santa Party Favor!!! He is so CUTE!!! When designing the base of this party favor, I came across our new Gift Bow Bigz L Die in the Holiday Catalog (see page 37). I LOVE to find ways to use a die for something totally different from its designs so I gave it a try. It was super easy to get it done by trimming off the ends and folding it in half. Plus some punches to create his face and hat.
I created a box to hold a Hersey Nugget inside. I cut a piece of Real Red Card Stock to 2-1/2″ x 2″ and scored at 1/2″ on all four sides. Then make a 1/2″ slit at both score lines on the longer side to form into a box and secure with Liquid Glue. Apply some Liquid Glue or Sticky Strip on the outside of the longer side and adhere to your base.
Stamps – Oh, Goodie! (Holiday Catalog)
Paper – Real Red, Blushing Bride, Basic Black, Whisper White
Ink – Real Red
Punches – Christmas Ornament (face), Owl Builder (circles for eyes and nose), 1-3/4″ Scallop Circle (beard), Word Window & 7/8″ Scallop Circle (hat)
Big Shot – Gift Bow Bigz L Die (129977)
My Open House Favorites
I promised with the guests to share the recipes for my Cookies and Cream Cheesecake and Beet Salad. I have to thank my dear friend Whitley for sharing her Beet Salad recipe which is always the BIG HIT at my events. Enjoy!!!
Mini Cookies and Cream Cheesecakes
42 Oreo cookies – 30 left whole, and 12 chopped coarsely
2 pounds cream cheese, at room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, at room temperature and lightly beaten
1 cup sour cream
Pinch of salt
Preheat oven to 275 degrees. Line 30 standard muffin tins with paper
liners. Place 1 whole
cookie in the bottom of each liner.
In the bowl of an electric mixer, beat the cream cheese on medium-high speed
until smooth. Gradually add the sugar and beat until combined. Add
Drizzle in eggs, a little at a time, beating and scraping down the sides as
needed. Beat in sour cream and salt.
Fold in the Oreo pieces by hand. Divide batter evenly among
cookie-lined cups, filling each almost to the top.
Bake, rotating pan halfway through, about 22 minutes or until filling is set.
Transfer to wire racks to cool completely.
Refrigerate at least 4 hours, or up to overnight, and remove from tins just
before serving. Garnish with fresh raspberries.
Recipe yields 30 mini cheesecakes
Whitley’s Beet Salad
In a pretty clear bowl layer:
2 cups Three Bean Salad (drained)
1 bunch Scallions (chopped)
2 cups Can Beets (chopped)
1 cup or so Mayonnaise
4 Hardboiled Eggs (chopped)
Garnish with parsley or onion stem. Chill overnight so pink is absorbed into eggs.
Thank you for stopping by today. Have a wonderful day!!!